Day 2: Quinoa

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Now you know if I don’t like something, I probably won’t make my kids eat it no matter how healthy it is. There are too many delicious foods out there that are healthy, why include the not so good ones. Life is too short. Quinoa (KEEN- WA) has a nutty, gritty flavor, that I’m not too familiar with. The best thing about quinoa is that it is a complete protein, meaning it has all nine essential amino acids. So if you are vegetarian, this would be a good food to include in your diets. But if your kids eat enough hot dogs and processed lunch meat like mine, they are probably fine in the protein department. I just think there are other grains that are more versatile, more flavorful, and more palatable all around.

Of all the recipes I looked up, there was only a handful of ways people prepare quinoa. I cooked it in a similar way to rice, except I sauteed 1 cup of the grain in some butter, then added two cups chicken broth and simmered till the liquid was absorbed. Other ideas for Quinoa that I saw on the site Lisa found was to use it on salads, stuffings, enchiladas, fajitas or salsa’s. I may have had a better reaction had I tried one of those ideas. The reaction I got was gagging, followed by a gallon of water. On the bright side, no one actually threw up. The gagging could have been for show, but this time, I think it was justified.

Keep in mind though, I did make you smarter today though by learning to say the word Quinoa! And by the way, if you are interested in trying some (those that like healthy things at the expense of taste) , I found it at Good Earth in their bulk food bins.

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6 Comments

I’ve learned that these type of grains like quinoa and barley are often better used as meat extenders in dishes that use ground beef or turkey (meat loaf, soups and stews.) It could probably be used like brown rice too (I’ve never actually had quinoa, just imagining what it might be like from your description

Thanks Lisa, I actually think I could use it in ground beef. I think it’s one of those things that will take on the flavor of what your are cooking it with. And Audrey, thanks for visiting, I don’t think I’d like it cold either.